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Topic: Hibiscus Gose (Read 8387 times)

I had discussion on this recipe in the ingredients section and have finalized the recipe. I was asked to share so here it is. I am planning on brewing this up over the weekend and will try to remember to follow up once packaged and tasted. If you brew this up let me know what you think.

Sparge: Fly sparge with 2.89 gal water at 168.0 FNotes:------Conduct First Mash traditionally for conversion then add Acidulated Malt and perform second mash for 30 minutes or until pH drops to 3.75-3.8, sparge and boil

Thanks for posting this. If I brew this it will be in a month or so although it may be scaled down and I may or may not be adding lactic acid in the end of the mash instead of the acidulated malt..depending on if I have it on hand for my cheesemaking endeavor.

So to update-bottled this up today and it came in at 5.8%. The sample was delicious, just slightly sour as predicted and the color was sort of a pale pink lemonade from the flowers. Crisp taste but not overly dry and well balanced. This should be great when conditioned and carbonated in a week or two. I see this going fast

The reason I wonder is because on his original recipe development thread there was a question about the salt addition amount in one the recipes in the Wheat book by Stan. I believe there was an error and Stan provided duboman with the corrected amount per gallon. But that original thread seems to have disappeared or been eaten by forum gremlins?

Stan did provide the numbers for the salt and I did use 20 grams for the 6.25 gallon batch or 3.2 grams per gallon roughly.

Yes, the color is amazing and it is all from the Hibiscus flowers! When it went to primary it looked like pink lemonade. It has mellowed a bit now and that picture is pretty true still. I must say I am totally pleased with the way this beer turned out. It has amazing floral aroma and taste and is sour just enough with a balance of the salt. I keep drinking it trying to find something that could improve it but after each glass I come up with nothing:) Getting set to brew it again next month!

The reason I wonder is because on his original recipe development thread there was a question about the salt addition amount in one the recipes in the Wheat book by Stan. I believe there was an error and Stan provided duboman with the corrected amount per gallon. But that original thread seems to have disappeared or been eaten by forum gremlins?

I love the color hibiscus provides to beer!

Yes, somehow the original thread was consumed by beer gremlins in cyber-space as I can no longer locate it either

That looks great. I have been thinking about doing something like this with hibiscus.

In my plan I split my batch up a few different ways, and add stuff like hibiscus and different fruits post boil. I am getting a little hung up on the hibiscus, though. I suppose I could just make a strong tea and add it post-boil.

That looks great. I have been thinking about doing something like this with hibiscus.

In my plan I split my batch up a few different ways, and add stuff like hibiscus and different fruits post boil. I am getting a little hung up on the hibiscus, though. I suppose I could just make a strong tea and add it post-boil.

If you plan on splitting the wort into separate beers then yes, make the tea and add it.